Ginger-Habanero Pooris

Nowadays, it is difficult for me to eat plain chappatis and pooris after finding out how wonderful they can taste with a little help from herbs & spices – And they can actually be stand alone dishes when you are hungry for a small snack or even if the subzi is finished and you still have pooris left. Gujarathi and Rajashtani cuisines almost always spice their pooris and I now remember how I traded my sambar sadham for pooris from my Marwari friend Madhu who brought the best achaars and rotis/pooris to college!

Ginger and Habaneros are a good combo for spicing your pooris up in a rather aromatic way J

Ingredients

3 cups of whole wheat flour

1 and ¼ cup of warm water

1 inch long and thick ginger piece

1 habanero pepper

1tsp cumin seeds

1 tsp ajwain
1/2 tsp turnmeric

Salt

1 tsp of baking powder
Oil to fry

Preparation

Grind ginger, pepper, ajwain and cumin in 1 cup of warm water

In a wide mouth mixing bowl sift the whole wheat flower. Mix in the salt and the baking powder

Slowly add the water and knead either by hand or in your processor.

Make small balls and roll out

Deep Fry and eat with potato-onion roast curry as show in picture

Cheers
Sending this to Akila's Dish Starts With G Event